Believe it or not, despite the fact that I eat out so much, I do enjoy cooking. Recently, I was contacted by Maple Leaf to participate in a recipe contest using their Prime Pork products. Now, my blog is mainly focused on dining out, in particular, at restaurants in Vancouver. At first, I hesitated. Then after a follow up email, I figured why not? So after thinking about what I should make, I formulated the dish in my mind. After a few tries, the final product became Miso-Honey Ginger Chili Glazed Pork Tenderloin with Mango Mint Salsa & Quinoa Salad. Here is the recipe:

Procedure (tenderloin):1. Combine miso, honey, lime juice, chili flakes, white pepper, sesame oil and grated ginger in a ceramic bowl. Whisk until all mixed. You can adjust the flavour as you wish by adding any of the aforementioned ingredients.

3. Baste tenderloin with glaze and then turn it over. Repeat after 5 minutes. Be sure to NOT to close the cover. The tenderloin will burn if unattended. Keep basting the tenderloin as it cooks. Once it reaches an internal temperature of 140° F, remove from grill and rest for 10 minutes.

4. After 10 minutes, cross cut tenderloin into 1 cm thick slices.Procedure (quinoa salad)1. Place quinoa and water into a pot and bring to a boil. Then reduce to low and cover. Cook for 15 minutes and then let it rest for 5 minutes. Use a fork to fluff the quinoa and wait for it to cool.

This portion serves 2-3 people. So if you like this recipe or just want to vote for me for the heck of it, go to the Maple Leaf Prime Facebook Page. You can vote once a day (so vote for me everyday! LOL... Shameless plug!). For your troubles, you get a 50% off coupon for voting from Maple Leaf.